Pasta, Chicken Tenders and Avocado Salad

 

Ingredients: (serves 1)

1/3 cup pasta of your choice

2 tbsp. corn kernels

2 tbsp. green peas

1 piece cooked and sliced breaded chicken tender (for recipe, click here)

1/2 avocado (sliced) - cut and slice only during serving time

1 tbsp. unsalted butter

1/4 cup Japanese Mayonnaise (Kewpie Mayo)

1 tbsp. sweetened condensed milk

1 tbsp. lemon juice (freshly squeeze)

Ground white pepper (to taste)

Methods:

1. In a small bowl, add mayonnaise, condensed milk, lemon juice and pepper.  Stir until well mixed and set aside.
2. Boil a medium pot with water, lightly salted and add a bit of oil. (I prefer to add a bit of oil to prevent the pasta from sticking together).  Add in pasta and cook until tender, drain and set aside.
3. In a heated pan, add butter; when the butter has almost melted, add in corn kernels and green peas.  Stir-fry for about 2 minutes, dish into a large bowl.
4. Add in pasta, and the salad dressing.  Toss gently until all the ingredients are evenly coated with the dressing.
5. Cover with plastic wrap/lid and place in the refrigerator.
6. To serve: spoon the salad into a serving plate, add the sliced chicken tender and sliced avocado at the side.